How awesome is this Slow Food Movement? Oh ja...sounds amazing... been around a while now, wonderful concept. Wait – what does this worldwide trend actually mean to restaurant diners?
Less Trio of pigeon with truffle infused Chateau Margeaux reduction with foie gras quenelles rolled in cashew praline and more traditional meals with un-fussy frills and portions that don’t leave you swinging by the Engen garage for a pie on the way home?
I’m not saying the fancy shmancy places aren’t practising provenance, in fact, some of them are down right obsessive about it, (chefs such as Stefan Marais from Societi Bistro wanting to buy home-grown veggies from his customers, Luke Dale-Roberts from The Test Kitchen also contemplating entering the pigeon-potting market and Margot Janse from Le Quartier Francais going so far as to buy her own Jersey cow so that her restaurant always has fresh butter and cream!) - high five guys! But what we’re looking for here is a proper bord kos.
Food that’s seriously great sans the towers and the drizzles. Food that makes you remember your childhood in one bite in a place that wouldn’t lift an eyebrow if you sucked the marrow loudly.
Good old humdingers like the oxtail stew at La Boheme, the pork belly at Wild Woods, the seafood marinara at Olympia Café in Kalk Bay... come on help me out here – I can only eat out in Cape Town (it's a logistical thing).
We’d like you to let us know your favourite restaurant serving up slow food that literally melts your heart. You can either email us on firstname.lastname@example.org or search for the restaurant on Food24 and review the dish itself. Just describe your favourite meal in detail – and we’ll give the top review/email a R500 Kalahari Voucher. Easier than bangers 'n mash.